Snacks / Appetizers

Panierte Frikadelle Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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WHY ARE MOST AMERICAN BURGERS CRAP ? “

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Easy boy’s and girls, just trying to get your attention here. 🙂
But………..

For many years the American style burger was a complete mystery to me.
You see, when I came to America for the first time in 1970, my  “burger”
senses were still completely in love with our German version, which go
by the names of:

Frikadellen, Buletten, Hamburger, Fleischpflanzln.

To this day I can not understand how one can forgo the deliciousness
and texture of a “proper” Frikadelle for a limp , skinny, mostly dry and
tasteless meat patty made of  low-grade, unseasoned and uninteresting
ground beef.
( Notice friends, I said “most’ American burgers, not “all” )
Of course, the principle of having a good piece of meat layered with lettuce,
tomatoes, pickles, mayonnaise and a variety of other goodies is a wonderful
idea. But, if this is such a standby and tradition for so many folks, why on earth
do most people treat it like crap ? Crappy buns, crappy patties, crappy condiments. No love 😦 .
So here is what I suggest to the American public :
Let’s LOVE and RESPECT our food from here on, even a simple burger !     🙂
I will throw the first coin by giving you all the simplest and best recipe for
a plain, good old frikadelle. There are many variations and once you have
mastered the basics, you should experiment until you find your personal favorite.
A frikadelle is a very versatile dish. It can be served as a snack, cold with mustard
to dip and a slice of sour dough bread on the side. Or as a lunch or dinner dish,
with mashed potatoes and mushroom sauce, roast potatoes and fried onions,
french fries (fritten) and salad or any other side dish, condiment and sauce
which would go well with a steak or regular beef burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly, skinny patty,
don’t destroy the good stuff by adding lesser sides and condiments.
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If you are a burger fanatic, you want to read :  History of the Hamburger

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Ingredients:
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1/2 cup finely diced onion
1 tsp. olive oil
1 day-old roll (about 2 oz.), softened in hot milk and squeezed dry.
1 lb. ground meat (half and half; pork and veal)
2 eggs
1 tsp. salt
1/4 tsp. fresh ground pepper
1 Tsp chopped, fresh parsley
1 Tsp chopped, fresh marjoram
1 oz butter

Method:
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Saute 
onions in oil until translucent. Cool slightly.
Cut softened roll into little pieces in a bowl, add meat and the rest of the ingredients and mix well. Heat butter and olive oil together in a frying pan.
Shape 4 patties and saute over medium high heat until browned on both sides. Place the patties on a baking sheet and place in a 375°F oven until done.
You may also continue sauteing them in the pan until they are no longer pink inside.

Variation 1: You may want to roll your patties in dried, seasoned bread crumbs before sautéing for a really nice, crispy exterior.
Variation 2: If you have German relatives, they might tell you to add some Maggi Seasoning.  In my house we use Maggi as a table side condiment.
Variation 3: Meat Patties with caraway. Substitute 1 teaspoon caraway and 2 teaspoons prepared mustard for the parsley and marjoram.
Variation 4: Add 4 ounces of finely chopped bacon to the meat .

Find your own best burger or fricadelle recipe by experimenting and giving them the love they deserve  !   🙂 

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Bon Appétit !   Life is Good !
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Click here for more  Patties  on  ChefsOpinion
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Click here to read all about
Frikadellen, Buletten, Fleischplanzerl, Fleischküchle, Faschierte Laibchen, Fasírt,  Faširanci, Perkedel, etc…….


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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures>
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Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

Dak Bulgogi (Korean Grilled Chicken)

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Dak Bulgogi (Korean Grilled Chicken)

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A few day’s ago a friend an I went to our favorite korean BBQ restaurant Kabose in Ft Lauderdale. Maria and I used to frequent this place quite often, especially when we had guests from overseas for whom the grilling at the table was usually a new and well-loved experience. This time around, the food and service was still as good as ever, but boy oh boy, the prices have skyrocket 😦
So what’s a poor retiree to do when Korean BBQ calls? – you guess’t it, do it at home. I must say my home version may not be as genuine as the restaurant’s, but it was at least as delicious and definitely a lot prettier to look at, not to mention at a fraction of the cost. Of course, this is usually the case with the food one cooks at home versus the same dishes at a restaurant, but in this case, the difference was tremendous and therefore well worth the extra little effort 🙂 

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Bon Appétit !   Life is Good !
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Click here for more  Korean Dishes  on  ChefsOpinion
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Click here for more  Chicken  on  ChefsOpinion
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Click here to read all about  Capon
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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During my shopping trips to Foodtown Supermarket in Davie, about 5 minutes drive from my home, I usually go to their cooked food section, which has a great selection of Chinese roasted meat – Peking duck, cha siu, roast chicken, etc. I usually buy my dinner there, which I did a few days ago. As usual, my eyes were bigger than my stomach, resulting in leftover char siu for today. What better way to use leftover cha siu than in steamed buns or soup? Making steamed bun dough was out of the question because of ….. laziness :-),  so soup was the order of today, and here is the result 🙂

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Bon Appétit !   Life is Good !
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Click here to read all about  Cha Siu ( 叉燒 )
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Click here for more  Soup  on  ChefsOpinion
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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Salad Of Cracked Pepper -Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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The success of this dish hinges entirely on the proper preparation of the liver nuggets. They must be crisp on the outside, medium-rare to medium (depending on your preference) on the inside and spicy but not mouthburningly so.
Seem’s easy enough, as long as you know how to handle VERY HOT fat.
If the temperature is not right, the nuggets will get well-done before they are crisp, resulting in a rubbery, dry and even tough protein. But when done right, they are truly wonderful. The result is a great dish that belies its humble ingredients.
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P.S.
If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Click here for more  Liver  on  ChefsOpinion
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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Salad Of Cracked Pepper-Dusted Chicken Liver Nuggets, Shredded Parmigiano Reggiano, Romaine, Mild Chillies And Red Onions

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Excerpt from Wikipedia, the free encyclopedia:

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggsvegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of EastSoutheast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes”.

P.S.
If you ever wonder why fried rice in some chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Rice Dishes  on  ChefsOpinion
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Click her for more  Chinese Dishes  on  ChefsOpinion
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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Seafood Fried Rice

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Shrimp & Spinach

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Shrimp & Spinach

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Not too long ago, one esteemed member of our happy ChefsOpinion family mentioned that I prepare shrimp too often. While I understand that not everyone loves shrimp as much as I do (many folks do, though), 99.9 % of my posts show what Bella and I actually prepare and eat at home and is not selected for popularity but for whatever we feel like eating that day. 🙂
If I would write this blog to get “likes”, make money or be universally popular, I would pick the food according to those criteria. ChefsOpinion evolved from my original, for-profit online business “Chefcook.Us” and is now a simple account of food I like and prepare at home for Bella and myself, with the occasional opinion about food in general thrown in.
Remember, ChefsOpinion is about “Real Food & Real Opinions”, not about trends or “in”- food, otherwise I would not feature such delicacies as ham hogs, tripe, liver, heart, gizzards,snails, kidneys and so many other dishes which are definitely not popular or even known to most folks, at least around here in the US. I pride myself to try to also cater to all (including myself) who love food that is not easily available at other places and has disappeared from the mainstream, even if those posts are sometimes only popular with a select few.
Obviously shrimp are not in this category, I just wanted to make this point again, lest my readers forget – “ChefsOpinion – Real Food & Real Opinions”
So then, please forgive me, but here, once again, is another post about Shrimp. 🙂

(To Robert, With Love) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Shrimp  on  ChefsOpinion
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Shrimp & Spinach

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Shrimp & Spinach

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Shrimp & Spinach

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter lettuce has to be my all time favorite lettuce – perfect texture, a color that can only be described as translucent and pearly, and a delicate flavor that is heavenly. While I love all leaf salads, especially frisee and baby arugula, butter lettuce is always at the forefront of my mind when I lust for salad 🙂
I eat it as often as possible, but unfortunately, most of the time the quality available around here is very low, and in case there is good quality available (as when I found the one for this meal), the price is usually at least quadruple the price of iceberg, romaine or frisee. 😦
As with so many other foods, when I grew up, I could not stand butter lettuce, because it was the cheapest salad available and therefore it showed up during many meals, at least three or four times a week. My Mom used to dress it with a simple vinaigrette with onions, which made the whole affair even more disgusting for me. Since my Dad did not allow us to remove items from our plated food, my Mom used to give me (secretly from my Dad) 10 Pfennig,  which was but a few cents in today’s money, to ease my pain eating the onions in my salad. 🙂 How times have changed…………..
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Click here for more  Octopus  on  ChefsOpinion
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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter Lettuce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Agua De Sandia

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Agua De Sandia

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Last  Friday, the only “solid” food I was still able to eat was watermelon, so yesterday I bought some seedless watermelon (Sandia) to enjoy today. Well it did not work out that way. I almost choked to death from the first piece I tried to swallow. After about 20 minutes of trying to breathe normal again, my first reaction was to throw the fruit away. Then I remembered one of my favorite drinks when I was living in Mexico – “Agua De Sandia” with vodka 🙂
Obviously, no vodka for me now, but the “Agua Fresca” was a great change from my regular, room temperature plain water I have to drink nowadays.
(And Bella enjoyed the pulp).
So, when life gives you melons,……………. 
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Cheers !   Life Is Good !
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Agua De Sandia Recipe :
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Wash one large seedless watermelon thoroughly, peel, remove any seeds  (Sometimes there are a few seeds, even if you specifically buy “Seedless”).
Cut fruit into cubes, add 3 tablespoon organic honey and the juice of 2 limes. Blend until very smooth. Strain through a fine mesh strainer, chill. If you like to add ice to your drink, freeze some of the Agua Fresca in an ice cube tray, so when it melts in your drink, it adds juice, not water.
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Agua De Sandia


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Agua De Sandia


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Agua De Sandia


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Agua De Sandia


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Agua De Sandia


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Agua De Sandia


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Seafood Indulgence

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Seafood Indulgence

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In that perfect world we’re all longing for, we would all have neverending access to fresh-caught, properly handled and expertly prepared seafood, plentiful and for a reasonable price……….. 🙂
Yet, for most of us, this is but a dream.
However, thanks for modern technology improvements in transport, handling and distribution, there is abundant flash-frozen seafood available in specialty markets, top-tier seafood suppliers and even the internet.
But, in order to get the most out of this seafood, it has to be properly defrosted, cooked (if raw) and seasoned. While I want to keep my seafood chilled at all times, at the very last moment before  consumption, I like to submerge my seafood in  hot cooking liquid from the just cooked shrimp (and crawfish and crab if applicable), just for a minute or two.
This treatment will bring the flavor and texture of the seafood to a whole new level, far improved from chilled seafood fresh out of the fridge.
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Bon Appétit !   Life is Good !

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Click here for more  Seafood  on  ChefsOpinion
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Seafood Indulgence

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Seafood Indulgence

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add the shrimp and the simmering stock with a tongue carefully mix all together,

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Tomato & Parmigiano Reggiano Salad

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Tomato & Parmigiano Reggiano Salad

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Most probably, I am one of only ten people in the whole wide world who does not love Insalata Caprese .
While I am a big fan of cheese, tomato, and basil, raw mozzarella is just not my cup of tea.
Parmigiano Reggiano on the other hand, is something I could eat (and I do) for breakfast, lunch , dinner and any time in between. (Bella is also a fan).  🙂
This featured salad of Parmigiano Reggiano, tomatoes, basil and onions is something that shows up on our dinner table typically at least once a week. Usually, I make at least two or three portions, because, like so many simple foods, it tastes even better the next day. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Tomato & Parmigiano Reggiano Salad

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Tomato & Parmigiano Reggiano Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  – 
MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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